Clover Cheese And Tomato Milk Buns

Method

Preheat the oven to 170⁰ In a stand mixer fitted with a dough hook, add all the ingredients except the butter.
Knead on low speed for about 5 – 7 minutes.
Add the butter, continue kneading for another 5 minutes until the dough is smooth, elastic and soft.
Transfer onto a lightly floured surface and knead by hand for another 3minutes.
Shape into a ball and place in a lightly oiled bowl and allow to rise until it has doubled in size.
Divide the dough into two halves and knock down to remove any air bubbles.
Shape into two spheres again and divide each half into 8 equal sized balls and fill with a block of cheese and a teaspoon of tomato pesto.
Make sure to close off the bottom properly so that the inside does not ooze out while proofing.
Do the same with the other half of the dough.
Place the buns into a round greased cake tin and allow to proof again in a warm place until almost double in size.
Combine the ingredients for the egg wash and lightly brush over the buns.
Garnish with some sesame seeds and bake for 20-25 minutes.
Remove and allow to cool slightly.